Potato and Leek Soup with Roasted Garlic and Almonds

Potato and Leek Soup with Roasted Garlic and Almonds

Serves: 4
Cooking time: Prep 10 mins / cook 40 mins

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Ingredients

  • 2 tbsp extra virgin olive oil
  • 3 leeks, thinly sliced
  • 2 medium baking potatoes, peeled and cubed
  • 1 large garlic bulb
  • Kallo Organic Garlic & Mixed Herbs Stock Paste
  • 800ml hot water (add more for a smoother soup)
  • Leaves from 4 thyme sprigs
  • 1⁄2 lemon, juiced
  • 75g flaked almonds
  • Handful of chopped chives and/or thyme

How to make

  1. Heat the oven to 180°C. Slice the entire garlic bulb in half across the middle and drizzle with olive oil. Place on a small tray and roast for 15 to 20 minutes.
  2. Heat the oil in a heavy saucepan and fry the leeks and potatoes on a medium heat for 15 minutes, until they start to soften.
  3. Add a squeeze of Kallo Organic Garlic & Mixed Herbs Stock Paste (approx. 1 tbsp) and stir to coat the veg.
  4. Stir in the water, lemon juice and thyme leaves, and simmer for 10 minutes. Add more water if you’d like a smoother soup.
  5. In a small frying pan, add the almond flakes and toast until golden. Set aside.
  6. Remove the skin from the roasted garlic and blend the soup until smooth.
  7. Ladle into four bowls, top with the almond flakes, chopped herbs and serve.
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